Olives are my favourite quick snack with evening drinks. I always have the canned olives stuffed with anchovies or garlic in the pantry. Stepping up the olive game, is simple, tasting and stores well in the fridge. Making you ready for your friends and family and that favourite bottle at short notice.
Kalamata olives traditionally pair well with Rioja, Syrah, tempranillo or a crisp white. Think of the lovely hot olive-loving countries, Spain, and Greece.
500g Kalamata Olives in brine
1 lemon
4 cloves of garlic, unpeeled
A 5-7cm long stem of rosemary, (or a few stalks that add up to the same)
Makes: 2 cups
- Preheat the oven to 220 C
- Drain the olives and add to a bowl.
- Use a potato peeler to peel big wide strips of lemon peel off the lemon. Try not to get too much white pith. Add to the bowl with the olives.
- Halve and squeeze the lemon and add the juice
- Give the garlic a bit of a bash to bruise before adding with the roughly chopped rosemary and peppercorns.
- Mix together with olive oil, pour into a small roasting dish and bake for 15 minutes stirring every 7 minutes or so. They should be a little wrinkly looking.
- Chill and store in an airtight container in the fridge.
Notes: Sandhurst Kalamata or Jumbo Kalamata by Delmaine are readily available in NZ supermarkets.
This recipe is inspired by my time working at CRAFT restaurant in Grey Lynn Auckland in the 00’s. The original recipe had a mixture of hearty spices as well. CRAFT was a modern NZ tapas restaurant with Iberian influence. Chef Pip Wylie at the helm and regular live jazz sets and DJ’s late into the evenings. A happening place of wilder times and adventures.
